If you like your chocolate cookies crunchy and not too sweet, this recipe is delicious with the bittersweet chocolate chips.
- 2 ½ cups bittersweet chocolate chips
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp. baking powder
- 2 tsp. instant coffee powder
- ½ tsp. salt
- ½ cup (1 stick) unsalted butter
- 1 cup sugar
- 1 tsp. vanilla extract
- 2 large eggs
Line 2 large rimmed baking sheets with parchment paper. Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth. Measure 2/3 cup melted chocolate; transfer to small metal bowl and reserve for drizzling.
Whisk flour, cocoa powder, baking powder, instant coffee powder (tasters choice), and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy. Add sugar and vanilla extract; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate from medium bowl. Add dry ingredients; beat just to blend. Stir in remaining 1/2 cup chocolate chips.
Measure 1 level tablespoonful dough; roll dough between palms to form ball. Place on prepared baking sheet. Repeat with remaining dough, spacing cookies 11/2 inches apart. Bake cookies until cracked all over and tester inserted into center comes out with large moist crumbs attached, 8 to 9 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely . Rewarm reserved 2/3 cup chocolate over small saucepan of simmering water. Using fork, drizzle chocolate over cookies.